Mahavir Jayanti 2024 Food: What is a Jain Diet and understanding the rules behind it | Food News News

Jainism originated in India more than 2,500 years ago and is considered one of the ancient religions. The spiritual goal is to achieve moksha, an omniscient state, by breaking free from the cycle of rebirth. Central to Jainism is the principle of ahimsa, which advocates a non-violent existence and minimal harm to all forms of life.

although JainIsm shares similarities with Hinduism and Buddhism, but maintains its own spiritual lineage with respected leaders and mentors. Jains revere 24 Jinas, known as Tirthankaras, revered for attaining enlightenment and breaking free from the cycle of rebirth. Among them, Mahavira, originally called Vardhamana, has an important influence as the 24th and ultimate Jina, making Mahavir Jayanthi one of the most important holidays in the Jain calendar.

Although one of the smaller factions of the major Indian religions, the majority of Jain adherents live in India, numbering over four million people. The teachings of Jainism have had a global impact and inspired individuals around the world. Despite being born into Hinduism, Mahatma Gandhi harbored a deep respect for the Jain principle of absolute non-violence, and integrated this into his campaign for Indian independence.

At its core, the Jain diet is plant-based, although many followers choose to also adopt a vegan lifestyle to avoid the consumption of animal products altogether. Foods containing even small traces of animal products are unacceptable and even eggs are not part of the Jain diet.

This is related to the deep respect that Jains have for every living thing and they strive to avoid hurting even small insects or microscopic animals when they eat or drink. Historically, Jains even avoided drinking unfiltered water and in the past, when wells were the main source of water, they would invert the filter cloth and return all filtered organisms to the original water body in a practice called ‘jivani’ or ‘bichhavani’ . Although this is rarely practiced with the advent of modern water systems, many Jains still continue to filter tap water for the same reasons.

Avoid onion and garlic

Although onion, garlic and even potatoes are usually considered an important part of the Indian pantry, Jains avoid using these ingredients in their dishes. When these plants are uprooted, small insects and life forms are injured or killed during the harvesting process, which goes against their beliefs. Since most underground vegetables and tubers are able to produce sprouts even after being uprooted, they appear to be living things. Instead, Jains choose to eat only vegetables that grow above the surface of the earth and that can be picked and the plant will continue to live.

Natural honey is also prohibited as an animal by-product. This practice – which is also a point of contention among vegans – is seen as an act of violence against bees, which is why most Jains opt to use sugar or jaggery as a sweetener.

Eating or cooking at night was traditionally avoided because insects were attracted to the lamp or firelight in the dark and possibly injured. Strict Jain devotees even today take the vow of anastamita or anthau, which means that they will not eat after sunset to ensure the safety of these insects.

Although fermentation is an integral part of many Indian dishes, it is strictly avoided among the Jains. The basis of fermentation is the production of microorganisms and consuming them would be averse to their beliefs. Therefore, products like yogurt, alcohol or even fermented batter like idli or dosa are avoided unless they are fresh and have not yet started the fermentation process. Likewise, all foods that have been stored for a long time are avoided. Apart from the ahimsa angle, this also had a practical purpose as it would prevent any accidental consumption of spoiled food before the era of modern storage and refrigeration.

The Jain diet can sometimes seem restrictive, but within these limitations there is a world of possibilities to discover. Around the world, even Michelin-starred restaurants are turning their attention to cleaner eating and innovative dishes made without onions or garlic, championing dishes that are simple and delicious.